Tuesday, October 30, 2012

Vegan Corn and White Bean Summer Salad:

I'd love to sit and chat, but life has been crazy over the past few days. As a result, I must move onto my school (and other non-cooking related) obligations. For now, here's a recipe that can be made in less than ten minutes. I know that summer's over, but I also know that you'll like it. :)


1 (15.5oz.) can sweet corn, drained and rinsed
1 (15.5oz.) can small white beans, drained and rinsed
1 medium tomato, diced
1 cup cucumber, cut into small pieces
2/3 cup red onion, diced
1 tbsp. fresh green cayenne pepper, finely diced (optional)
1 tbsp. your choice of dressing (Italian works well).
1 tsp. olive or canola oil (optional)
1/4 tsp. Kosher salt
A few dashes of ground black pepper

Serves 4.
Total Cook Time: Less than 10 minutes.


Add the corn, white beans, tomato, cucumber, onion, and cayenne pepper to a large bowl. Mix in the dressing and oil. Sprinkle with the salt and pepper, and toss to coat.

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